Before starting, preheat your oven to 350 degrees Fahrenheit.
Add all the cake ingredients to a large bowl: cake mix, flour, cocoa powder, cold coffee, oil, eggs, sour cream, sugar, salt and vanilla. Thoroughly combine ingredients using a hand mixer or whisk. Make sure to scrape down the sides of the bowl so not to miss pockets of dry ingredients.
Grease a 24 count mini muffin pan and fill each tin with batter. (You will have enough batter to fill two tins or to bake a first round, then a second).
Bake for 10-12 minutes and check for doneness using a toothpick.
Remove the cake bites from the pan after they have cooled for minutes and set on a platter.
While the cake bites are cooling, make the frosting.
Heat the butter in a saucepan over medium heat until it’s melted. Add in the cocoa powder and heavy cream and stir until smooth. Bring it to a boil then remove the sauce from the heat.
Stir in the vanilla, powdered sugar, and chopped pecans to the mixture, and use a hand mixer if necessary to get it smooth.
While still warm, spoon a tablespoon of the frosting over each cake bite. Work quickly, the frosting tends to set up and crystalize fast.
ADVERTISEMENT
